Go Back
Print

Chocolate Coconut "Almond Enjoy" Poke Cake!

A quick, easy poke cake with the classic taste of chocolate, coconut and almond!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16

Ingredients

  • 1 box Devil's Food Cake Mix prepared according to directions
  • 3 eggs for cake mix
  • 1/2 cup oil for cake mix
  • 1 cup water for cake mix
  • 1 small box cook and serve coconut pudding prepared according to package directions
  • 2 cups milk for pudding
  • 1 cup sweetened flaked coconut
  • 1 cup sliced almonds
  • 1 recipe Hershey's Lickety Split Chocolate Frosting modified

Instructions

  1. Bake cake according to directions on box. (You'll need 3 eggs, 1/2 cup cooking oil and water.)

    While cake is baking, prepare pudding. (You'll need 2 cups of milk.) Keep warm.

    Lightly toast coconut on baking sheet in 350 degree oven for about 5 minutes, watch closely.

    Toast almonds on baking sheet at 350 degrees for about 7-10 minutes, watch closely.

    Set toasted coconut and toasted almonds aside.

    When cake is done and still hot, poke holes in it with the handle of a wooden spoon.

    Spread warm pudding over warm cake. Use rubber spatula to coax pudding into the craters you made to recieve it. :)

    Set cake aside to cool.

    For this recipe, make Hershey's Famous Lickety Split frosting but use dark chocolate cocoa and only 1 teaspoon vanilla. Add 1/2 teaspoon almond extract.

    Frost cake and before frosting sets, top with toasted coconut then toasted almonds. Press topping lightly into frosting so it stays put.

    This cake should be refrigerated.